Protein Egg Custard
Our protein egg custards are great for an afternoon snack or much needed dessert without sugar and the benefit of added protein!
You will need:
70.00 g, Kamut Flour
50.00 g, Plain Flour
50.00 g, Coconut Oil (Cocupure)
5.00 gram, sweetener
Protein Egg Custard:
3 Tbsp, unsweetened custard powder
2 Tbsp Sweetener
5 drops vanilla flavdrops
350.00 ml, British Semi-skimmed Milk/Almond milk
1 1/5 Scoop vanilla milk protein smooth
1 Tsp Nutmeg
Mix all the pastry base ingredients together (add water if pastry is too stiff) split into 12 evenly sized balls and press into a cupcake baking tray.
Bake in the oven on 180C for 10-12 minutes
While the pastry is baking, heat the milk in the microwave for 7 minutes and then mix with the custard powder, once the mixture has a custard like texture add sweetener, flavdrops and protein powder and 1/2 tsp nutmeg.
Pour the custard mixture into the pastry cases and sprinkle with nutmeg, these can be left to cool or put in the oven for 5 minutes to brown the tops.
To this already delicious tart, you could mix some protein powder and whipped double cream/Quark together to really indulge yourself with a protein, no added sugar dessert.
Using this pastry base you could make some myprotein dessert of any flavour and pour into the pastry cases and sprinkle with ground nutmeg or coco powder.
The pastry can last in the fridge for 3 days or 3 months in the freezer.